脂肪酶在鲻鱼脱脂中的应用  

Study on Mullet Defatted by Lipase

作　　者：陈胜军[1] 李来好[1] 杨贤庆[1] 石红[1] 郝淑贤[1] 吴燕燕[1] 刁石强[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,广东广州510300

出　　处：《食品科学》2007年第2期153-155,共3页Food Science

基　　金：国家"十五"重大专项(2001BA501A26)

摘　　要：为了改善鲻鱼的加工适性和品质,采用碱性脂肪酶对鲻鱼(Mugil cephalus Mullet)鱼碎肉和鱼片进行了脱脂试验。以酶浓度、酶解时间、料液比为因素,通过L9(33)正交试验,确定了酶解脱脂的最适条件:酶浓度40U/ml,反应时间40min,料液比1:5,最适温度32℃,最适pH8.7。鲻鱼鱼碎肉的脱脂率为75.6%,干物质得率为86.7%,干基残脂率为19.4%。与鱼碎肉相比较,鱼片的脱脂效果较低,鲻鱼鱼片的脱脂率为55.4%,干物质得率为94.6%。通过脱脂工艺,减轻了鲻鱼的腥味并改善了品质,为开发利用鲻鱼创新产品形式提供了理论基础。The mullet defatted by lipase was studied in this paper. The conditions of the hydrolytic reactions were determined by the orthogonal test L9（33）. According to the defatted ratio, the experimental results showed that the optimal conditions areenzyme concentration 40 U/ml, reaction time 40 min and the ratio between material fish and enzyme solution 1：5, the optimal temperature 32℃ and pH8.7, with the defatted ratio of the surimi of mullet as 75.6%, but that of fish fillet lower, only 55.4%.

关 键 词：脂肪酶 鲻鱼 脱脂率 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]